This is my stand-by chili recipe.  I’ve made it on the stove and in the crock pot.  Today’s version is made in the dutch oven- but you could make it in a large pot as well.

This recipe is pretty basic- you can add what you want!  When searching online and comparing recipes to mine I noticed most of them are jazzed up with funky ingredients.  I’m all for weird ingredients (i.e. Guinness Beef Stew)  but sometimes I just want a classic.


-1-1.5 lbs. Ground Beef
-1 Onion, chopped
-3 Garlic Cloves, chopped
-1 can (6 oz) of Tomato Paste
-1 can (14oz) of Diced Tomatoes
-1 can (14 oz) of Whole Tomatoes
-1 can (14 oz) of Mild Chili Beans
-1 Tablespoon Chili Powder (adjust higher if you like some heat!)
-1 tsp Red Pepper Flakes

Suggested toppings:  Cheddar cheese, sour cream, green onions, chives, etc.
Great served on top of: Spaghetti, baked potatoes, hot dogs.

In a large dutch oven on medium heat, stir in chopped onion and garlic until fragrant, about five minutes.

Add ground beef and break up with the spatula.

Cook until mostly browned.  Drain fat.

Add tomato paste, diced tomatoes, and whole tomatoes.  Add in chili powder and red pepper flakes.  Give it a good stir.  Allow to heat until bubbling.  Turn heat down to medium low (low simmer) and put the lid on the pot.

Allow to cook for 1-1.5 hours, stirring occasionally.  You’ll know it’s done when the chili has thickened up.

Serve warm with any of the suggested toppings above!